for me.. I like grinding the lean meat through the coarse plate... and then run the fat through the fine plate... mix after grinding and lest rest in the fridge overnight... the only reason I don't stuff after grinding is.... I make mostly snack sticks.. It takes less room in the fridge to store bulk meat instead of a bunch of made up snack sticks.... I don't have a garage/beer/dedicated fridge.. YET.... everybody is gonna have their own preference for their procedure... You'll just have to find what works best for you over time....

I've lived in Texas for all of my 49 years and have been involved in sausage making most of my life, but I've never heard of a Texas grind. Depending on the type of sausage I'm making determines the grind(s) I use. Most of mine are course to medium. I only do a very fine grind for hotlink style sausage.

The grind you go with is up to what you and your family/guests like. I agree with the above, grind and then mix in your cure, seasonings, etc.

CrankyBuzzard - sorry for the terminology but that's what I meant - Is a Texas smoked Hot Link ( similar to what I have read about from some of the famous BBQ places near Austin ( Smitty's/Kreuz ) is that a finer grind or a course / medium. thanks

CrankyBuzzard - sorry for the terminology but that's what I meant - Is a Texas smoked Hot Link ( similar to what I have read about from some of the famous BBQ places near Austin ( Smitty's/Kreuz ) is that a finer grind or a course / medium. thanks

The main thing that sets smitty's and kreuz apart from the rest is FAT. other than that...to my taste buds, they are just a bland version of german sausage....a little salt, a little pink salt, and a little pepper.